A client is being discharged with a prescription for warfarin. Which instruction should the nurse provide this client regarding diet?

Choice C is correct because vitamin K can interfere with the anticoagulant effect of warfarin and increase the risk of clotting. The client should maintain a consistent intake of vitamin K from food sources, such as dark green leafy vegetables, to avoid fluctuations in the blood levels of warfarin.Choice A is incorrect because increasing the intake of dark green leafy vegetables while taking warfarin can decrease the effectiveness of warfarin and increase the risk of clotting.Choice B is incorrect because eating two servings of dark green leafy vegetables daily and continuing for 30 days after warfarin therapy is completed can cause unpredictable changes in the blood levels of warfarin and increase the risk of bleeding or clotting.Choice D is incorrect because avoiding any foods that contain any vitamin K while taking warfarin can increase the sensitivity to warfarin and increase the risk of bleeding.